Tak Po Dim Sum Restaurant – Homestyle Cantonese Dim Sum in Chinatown

Just a few weeks ago, I was bringing a group of tourists around Chinatown for lunch. Initially, I wanted to bring them to Red Star to have dim sum, but my friend Cynthia suggested that we should go to Tak Po instead because this is her favourite dim sum place.

The seats are often filled up very quickly on the weekends, so I had to go book a table before our guests arrived. We started off with the usual suspects – Har Gao ($2.70) and Siew Mai ($2.60). Their signature Mushroom Chicken ($2.80) had the rice wine fragrance with tender meat.

In addition, we also had the crispy Prawn Roll in Beancurd Skin ($3.60) and Rice Rolls with Prawns ($3.50) with a rather thick rice skin. The Steamed Sponge Cake ($2.60) was relatively soft, I think I prefer the version at Tim Ho Wan. Creamy Custard Bun ($1.30) didn’t impress, the custard wasn’t rich and creamy enough.

Only available on weekends are Paper Wrapped Chicken ($2) and Mango Spring Roll ($3.80). I haven’t eaten Paper Wrapped Chicken for a long time. Our guests from USA really love this because of the juicy chicken with caramelized sauce trapped in the paper. Mango spring roll was a refreshing take on the usual deep fried beancurd roll.

We ended the meal with Frog with ginger and spring onion ($8/$16), paired with Century Egg and Lean Meat Congee ($3.50). It’s a joy to watch our overseas friend trying frog meat for the first time. After conquering the first bite, they love it and pour the dark and flavourful sauce over the bowl of porridge.

Tak Po

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Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.